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  • Writer's pictureTommy Centola

Spring Risotto

Risotto is like jambalaya as there are almost unlimited ingredients you can use in them. This one contains no meat.

6 tablespoons butter

2 cups diced onion

4 cups arborio rice

1 cup white wine

8 to 10 cups warm chicken stock

4 cups arugula, chopped

2 cups peas

2 cups chopped asparagus, blanched

2 cups grated Parmesan cheese

Kosher salt, to taste

in a deep stockpot, melt butter over medium heat. Add onions, and cook, stirring occasionally, until soft, about 5 minutes.

Add rice to pot, and stir using a wooden spoon; cook for 2 minutes. Add wine, and cook until liquid is absorbed, about 2 minutes. Stir in stick, 1 ladleful at a time, stirring constantly, until rice is tender but still a little toothsome, about 20 minutes. Stir in arugula, , asparagus, and cheese. Cook until it all comes together, about 1 minute. Season to taste with salt. (Risotto should be loose but not soupy. It should gently pool when scooped and placed on a plate.) Serve immediately.


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Good Cooking, Good Eating and Good Living!!!

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